Fudgy Chocolate Bundt Cake with Coffee Glaze

My friend Melinda Strauss is an expert at baking gluten free and paleo, and she kindly volunteered to create the perfect Bundt cake for my book. Batch after batch of Bundt cakes emerged from my oven, until we finally had one that had everyone saying, “This is Pesach cake?!”

Author: Naomi Nachman

Recipe type: Pareve

Serves: 1 large Bundt cake

Ingredients

2½ cups almond flour

1 cup cocoa powder

½ cup potato starch

1 Tablespoon instant coffee granules

1½ teaspoons baking powder

½ teaspoon kosher salt

1½ cups sugar

½ cup oil

1 Tablespoon imitation vanilla extract

6 eggs

Coffee Glaze

INGREDIENTS:

1 cup powdered sugar

1 tablespoon brewed coffee

1 teaspoon oil

Instructions

Preheat oven to 350°F. Grease a Bundt pan well; set aside.

In a small bowl, whisk together almond flour, cocoa powder, potato starch, coffee, baking powder, and salt. Set aside.

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About Elizabeth

I’m a wife and mom of five kids, all food lovers, and critics too. Lucky for all of us, I love farmers markets, cookbooks, talking about food and of course cooking. I search food magazines, the latest cookbooks and TV shows to find the best new recipes and food trends and not only make them kosher but also easier to prepare! Welcome to my cooking adventures and exploration on how to make almost anything delicious and kosher.